Florentine Triangle Jewels

These Florentine cookies are a showpiece for the holiday cookie tray. A food processor shortbread crust lines the bottom of a jelly roll pan, topped with a caramel layer loaded with candied red and green cherries, candied pineapple, sliced almonds, and grated orange peel. A drizzle of melted semi-sweet chocolate finishes the whole thing off. Cut into triangles, they look like little jeweled stained glass windows.

The topping is essentially a candy made on the stovetop. Butter, sugar, and cream boil together until the mixture turns glossy and slightly thickened, then the candied fruits, nuts, and orange peel get stirred in. Spread it over the chilled crust while it’s still hot so it flows into an even layer. That crust needs to be cold when the topping goes on, otherwise the butter in the shortbread softens and the layers merge instead of staying distinct.

The chocolate drizzle goes on while the bars are still slightly warm so it sticks to the surface. Let it set completely before cutting, or you’ll drag the chocolate into messy streaks instead of clean lines.

Chef Tips

• Chill the crust while you make the topping. That cold base sets up a barrier between the two layers and keeps the shortbread crisp.
• Boil the sugar-cream mixture for a full 1 to 2 minutes while stirring constantly. Under-boiled topping will be too thin and won’t hold the fruit in place.
• Line the pan with foil for easy removal. Trying to cut these in the pan will scratch your cookware.
• Cut into triangles by making lengthwise strips first, then diagonal cuts across each strip. A sharp chef’s knife works better than a pizza wheel here.

Variations

• Use dark chocolate instead of semi-sweet for a more intense, bittersweet contrast.
• Replace candied pineapple with dried apricots for a different fruited look and a tangier flavor.
• Add a pinch of flaky sea salt over the chocolate drizzle before it sets for a sweet-salty finish.